Martha Stewart's Chocolate Chip Cookies
The ideal chocolate chip cookie -- crisp around the edges, ooey-gooey in the middle, and packed with chocolate.
Martha Stewart's Chocolate Chip Cookies
Ingredients
- 2 3/4 cups unbleached all-purpose flour
- 1 1/4 teaspoons kosher salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 1/4 (2 1/2 sticks) unsalted butter, at room temperature
- 1 1/4 cups dark brown sugar
- 3/4 cup granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 4 1/2 cups semisweet chocolate chips
Preparation
- Preheat oven to 350°F.
- In a mixing bowl, whisk together flour, salt, baking powder, and baking soda. Set aside.
- In a mixing bowl or the bowl of a stand mixer, cream together the butter and sugars with an electric mixer until pale and fluffy, about 4 minutes.
- Beat in eggs, one at a time, then add vanilla.
- Reduce speed to low, then add flour mixture and beat until just combined.
- Add chocolate chips and mix until evenly distributed. If desired, dough can be refrigerated overnight, covered.
- Using a 2 1/4 inch ice cream scoop, drop dough onto parchment lined baking sheets, spacing dough about 2 inches apart.
- Bake until golden around the edges 15-17 minutes. Let cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.